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About Me

I am a 32 year old mom to two boys.I have a 8 year old son and a 4 year old son. I have been married for 9 years and I am a stay at home mom that loves to cook,bake, and blog and spend time with my family in any spare time that we get in our busy lives.

5.Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

* I got this recipe from thepioneerwoman these were yummy I used 1/3 cup lemon juice from a bottle because I didnt have a lemon on hand other then that I stuck with the recipe. I loved how the edges of the pancakes were crispy and they were fluffy in the middles.

1.Bring a large pot of water to a boil (appx. 2/3 full)2.While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water. (I used a qt size for 2 egg and a gallon size for 3 eggs.)3.Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.4.Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smash the ingredients around a little bit to get an even distribution.

5.Place bags (up to 6) in the boiling water and cook for 13-15 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes).

6.Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate.

* I got this recipe from favfamilyrecipes.com I loved these and so did the family the eggs came out so fluffy and I loved that you can make everyone's breakfast at the same time. I cooked my 2 egg omelette in a qt size bag for 15 min and I made a 3 egg in a gallon size bag for 17 min. I will for sure make all omelettes this way from now on.

Wednesday, February 26, 2014

1 Can jumbo flaky refrigerated biscuits1/4 Cup Butter1/2 C Cinnamon Sugar1. Melt butter in bowl and set aside2. Add the cinnamon sugar to another bowl3. Open up the biscuits and dip both sides in the melted butter and then in the cinnamon /sugar mixture.

4. Place on a cookie sheet and bake at 350 for 14-16 min or until golden brown.

* These are so super simple and easy to make and they tasted great. The kids loved these for breakfast with some fruit and yogurt.

1.Heat a griddle to 375 degrees. 2.In a mixing bowl, stir flour, sugar, baking powder and salt. In a separate bowl, stir egg, milk, cooking oil and vanilla. Add the wet ingredients to the flour mixture, and stir until blended. Add banana, and stir until incorporated.

3.Lightly grease the griddle with butter, and pour the batter on the skillet with a 1/3 cup measuring cup for each pancake. Cook pancakes until bubbles form on top and the edges begin to brown, then flip the pancakes to cook through.

TO MAKE CREAM PUFF PASTRY: In a large pot, bring butter and water to a boil. Remove post from heat and stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.

When the shells are cool, make FILLING: Beat cream with an electric mixer until soft peaks form. Add 4 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use.

When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.

Melt Chocolate chips in a small bowl in the microwave and dip the tops into the melted chocolate and place on a plate to harden up.

Sunday, February 23, 2014

1.Beat cream cheese and butter in bowl for about 30 seconds or until smooth.2.Add powdered sugar about 1/4 cup at a time. Then add vanilla, milk, and last bit of powdered sugar and mix to combine well.3 Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.

* So quick and easy to make. Will make this recipe for all of my cinnamon rolls. So much better then store bought frosting.

7. Sprinkle with white and brown sugar. Sprinkle with cinnamon – use as little or as much as you like.

8. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.

9. Slice dough into 24 equal sized pieces. ( I made jumbo rolls and only cut mine into 12 slices and placed them on a sheet pan instead of a 9x13)

10. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size another 30 min or so. Preheat oven to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.

11. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 28 minutes because of the size.

* I got this recipe from lovefromtheoven It was the first time that I made cinnamon rolls with a cake mix and I thought that they turned out great. They do take time from start to finish these took about 4 hours. But they were super yummy. Like I said about I made giant rolls so I got 12 out of this batch and baked them on a sheet pan cookie sheet for 28-30 min. Everyone loved them and I would make again for sure.

2.Put the peanut butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together at low speed to ensure there are no lumps. Add the egg and beat at medium speed until the ingredients are blended together, about 1 minute. Stop and scrape with a rubber spatula.

3.Add the condensed milk and vanilla extract. Beat on low speed for 1 minute, stop and scrape, then continue to mix until the mixture is smooth and shiny, about another 30 seconds. Turn off the mixer.

4.Put the flour and baking powder in a small bowl and stir together with a fork or whisk. Add to the mixer bowl. Mix on low speed for about 1 minute. Stop and scrape. Continue to mix on low speed for another minute. Then, with the motor running, sprinkle in the chocolate and peanut butter chips. Keep mixing until the chips are evenly distributed, 30 seconds to 1 minute.

5.Spray cookie sheets with non stick spray and scoop the dough and arrange cookies about 12 per pan Repeat with the remaining dough.

6.Bake the cookies in batches until golden-brown on top and brown at the edges, about 9-10 minutes. Remove the cookie sheets from the oven. As soon as the cookies can be moved, after about 10 minutes, use a spatula to transfer them to a rack and let them cook.

4.Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak, peppers and onions on half of each roll. Top with cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted.